THYME FOR TOMATO SOUP

ROASTED TOMATO SOUP & PARMESAN THYME PEPPERED CRISPS

Being the depths of Winter, we all strive for that one thing, maybe that one dish that warms up deep inside. My friends, for my partner Karl, this is it. Tomato soup goes back many generations is ALL families. I can remember grabbing a can from the pantry, shaking the contents out into a saucepan, and then filling up the empty can with water, and finally adding that to the pan. I’d eat my soup with saltines and be as happy as a camper. We’ll for me, gone are those days and I’ve stepped up to the plate as an adult and created a delicious way bring tomato soup to the next level. Ok, you are still welcome to crumble saltines into this soup too.

I just recently started roasting my tomatoes and carrots for this dish. You certainly don’t have to, but it is something about the charred flavor that ropes me in. It also will help brighten the flavor of the tomatoes off season, they can be rather bland in winter when not local. Tomato soup, like the canned varieties, can be a b flat. No need for a one note dish. I love adding carrots into the mix for a natural sweetener, plus onions and garlic to pop it all together.

This recipe has a few different steps, but what I love about it is you can move onto the next step while the previous is cooking so no wasted time. This can be filed under the healthy category as nothing I add is overly unhealthy. I do want to add that in the final steps when you blend the soup, you may add a half cup of cream or milk if you like a more creamy, silky soup.

When eating tomato soup, I always loved dipping crackers (saltines) for a crunch factor. Bread will do too, but I thought about trying the Parmesan crisps to see how it would lend itself to the dish. They are truly amazing and cheese is a perfect compliment to any tomato dish. I have found that they never get crispy like a chip, but still add a nice touch. Dipping the crisps in like a chip was my favorite way to eat them, rather than submerged in the soup.

Enjoy this soup and just like my homemade chicken stock (which you use in this recipe) you can freeze the soup for another day.

RECIPE & INSTRUCTIONS:

COURSE: Lunch/Dinner PREP/COOK TIME: 2 Hours SERVINGS: 6 To 8 People

INGREDIENTS FOR SOUP :

  • 2.5 lbs Of Plum Tomatoes (cut in half lengthwise)

  • 1 lb Carrots (peeled and cut into thirds)

  • 4 Tbsp Olive Oil

  • 2 Tbsp Salt

  • 1 Tbsp Black Pepper

  • 1/2 tsp Cayenne Pepper

  • 1/4 Cup Balsamic Vinegar

  • 2 Tbsp Butter

  • 2 Yellow Onions (chopped)

  • 4 Garlic Cloves (minced)

  • 1/2 Cup Red Wine

  • 1 Tbsp Tomato Paste

  • 1- 28oz Can Whole Tomatoes

  • 2 Cups Fresh Basil Leaves

  • 1 Quart Fresh Chicken Stock

INGREDIENTS FOR PARMESAN THYME PEPPERED CRISP:

  • Grated Fresh Parmesan

  • 1 Tbsp Fresh Thyme Leaves

  • Black Pepper

INSTRUCTIONS FOR THE SOUP:

  • Preheat the oven to 400 degrees. Mix together the fresh tomatoes, carrots, 2 Tbsp olive oil, salt, black pepper, cayenne pepper, sugar, and balsamic vinegar. Toss and spread on a baking sheet and roast for 40 minutes.

  • In a stockpot over medium heat, saute the onions, garlic, and butter for a few minutes. Add the tomato paste, and red wine. Cook for a few minutes until it is slightly thick. Add the canned tomatoes, basil, and chicken stock and reduce heat to low.

  • Add the oven roasted tomatoes and carrots to the stockpot and simmer on low for an additional 40 minutes. Blend in a food processor, blender, or an immersion blender until smooth and creamy. Serve hot

INSTRUCTIONS FOR THE CRISP:

  • Preheat oven to 400 degrees. On a parchment lined baking sheet add a heaping tablespoon of grated parmesan cheese into piles. Top each pile off with a pinch (1/8th teaspoon) of fresh thyme leaves and black pepper. Bake for 3 to 5 minutes until melted and golden brown.

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Adam Joseph